Zucchini Olive Hummus

Zucchini Olive Hummus

I don't know about you but I still have a few zucchini growing on my plant. ONE DANG PLANT grew a bazillion zucchini. Trust me, I know for sure, I'm only ever planting one zucchini. You've probably already used up all of yours by now in breads, soups, compost, throwing them on your neighbors porch, stir fry, and anything else you can hide them in. I canned a TON of zucchini relish. 

No matter what you did here's just ONE MORE thing you can do with zucchini. Hide it in hummus! You can throw it in raw for a really refreshing dip. Or you can roast your zucchini until golden browned (I roast them at 375 degrees in the oven until done.) and then put the ROASTED zucchini in the dip for a really nice silky hummus. Either way, throw some in there. With some olives. And forget about adding oil or tahini - with this much flavor going on there's no room for those things. (Plus there's no room for those things when I want to fit into some holiday outfits in the next few months!) 

Zucchini Olive Hummus

 

Zucchini Olive Hummus

  • 1 medium sized zucchini, chopped (raw or roasted - up to you!) 
  • 1 can chickpeas/garbanzo beans, rinsed and drained
  • 3 cloves garlic
  • 1/2 cup green or kalamata olives (or a combination) 
  • 2 Tablespoons brine from the olives
  • juice 1/2 lemon
  • 3 Tablespoons chopped parsley

Combine everything in your blender EXCEPT about 1/4 cup of the olives. Blend until very smooth. Add a bit of water if necessary. Roughly chop the remaining 1/4 cup of olives and stir into the hummus. Taste and add salt if necessary (I found the olives to be salty enough.) This hummus tastes really great on a baked potato! 

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